Italian Lemon Cake
User Reviews
5
Italian Lemon Cake
Description
The Italian Lemon Cake recipe uses a batter made from all-purpose flour, baking powder, salt, butter, sugar, eggs, sour cream, buttermilk, fresh lemon juice, and zest. The cake is baked at a moderate temperature in a bundt pan, developing a light and tender crumb with a slightly moist texture from the dairy ingredients. Optional yellow food coloring intensifies the citrus color but does not affect flavor.
After baking, the cake is coated with a lemon glaze made from powdered sugar and fresh lemon juice, which seeps into the cake, adding moisture and a tart balance to the sweet crumb. The lemon cream cheese frosting combines softened cream cheese, lemon zest and juice, and powdered sugar for a creamy topping that enhances the lemon intensity and adds richness. This frosting pairs well with the cake's soft structure and balances its sweetness.
The cake is suitable for dessert occasions where a citrus-flavored, rich but bright cake is desired. It pairs nicely with tea or coffee and can serve as a centerpiece for gatherings. Preparing the glaze and frosting freshly and applying while the cake is slightly warm ensures optimal absorption and coverage.
Ingredients
Lemon Cake
- 3 cups all-purpose flour
- 3 egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter softened, unsalted
- 2 cups granulated sugar
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup lemon juice fresh squeezed
- lemon zest of 2 lemons
- 1 teaspoon vanilla extract
- Food Coloring optional, yellow; 2-3 drops
Lemon Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup lemon juice fresh squeezed
Lemon Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1 Tablespoon lemon zest
- 1/4 cup lemon juice fresh squeezed
- 2 cups powdered sugar
Instructions
Cake
- Preheat oven to 325F. Prepare a bundt pan by spraying generously with non-stick cooking spray or baking spray.
- Sift the flour, baking powder, and salt into a medium mixing bowl; set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream, lemon juice, vanilla extract, and lemon zest. If desired, you can also add 2-3 drops of yellow food coloring for extra yellow color to the cake.
- Mix half of the flour mixture into the cake batter, then add the buttermilk. Mix in the second half of the flour mixture just until incorporated (do not over mix).
- Pour the cake batter into the prepared bundt pan. Bake at 325F for 60-70 minutes until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 5 minutes, then invert onto a cake plate.
Lemon Glaze
- Whisk together the ingredients for the lemon glaze until smooth. Brush the glaze all over the cake while it is still hot. Set the cake aside to cool completely to room temperature before adding the cream cheese frosting.
Lemon Cream Cheese Frosting
- Beat the cream cheese until smooth. Add the remaining frosting ingredients and beat until smooth and creamy.
- Scoop the frosting into a piping bag or a zip top baggie with the corner snipped off. Pipe the frosting onto the completely cooled cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 95g | 32% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 121mg | 5% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 69g | 138% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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